Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.

1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Related articles

• A Couple of Cake Decorating Ideas (notecook.com)
• How to Apply Edible Cake Art (plentyonyourplate.com)
• Every inside joke should be wrapped in fondant for your birthday. (ask.metafilter.com)
• 
  There are a lot of ways to decorating wedding cakes. What this page is about is decorating your wedding cake with fresh flowers.
  The type of fresh flowers that can be used to decorate your wedding cake are :
• roses
• pansies
• petunias
• easter lilies
• tiger lilies
• daisies
• orchids, etc.

But make sure that these flowers are not sprayed with pesticides. Or else you can't eat them. People have the tendency to believe that whatever is served on plates, they are eatable.
That's why it is also a good idea to use edible flowers. Edible flowers are like carnations, chrysanthemums, dandelions, fuchsias, gardenias, gladiolus, hibiscus, jasmine, lavender, pansies, marigold, lilac, primrose, violet, etc.




It is also a good idea to match the flowers of your bouquet to the flowers for your wedding cake decoration. That way, everything seems to be in-theme.
But, how do you decorate the cake using fresh flowers?
Good question.
There are several ways to decorate the cake.

• the easiest way is to sprinkle flower petals all over the cake.

• have the cake tier made of flowers.

• place a bouquet of flowers on top of each tier.

• place a cascade of flowers on the top tier and have the flowers flowing down to the bottom tiers.

• place flowers on the side of each tier, surrounding the cake.

Depending on your preference, you can choose how you want to decorate your wedding cake.
If you do not prefer fresh flowers, here are other alternatives to decorating wedding cakes with flowers:

• use gumpaste to make the flowers. Gumpaste is like candy clay, can be shaped into flowers. When it dries up, it is strong and holds into place.

• use marzipan to make the flowers.

• use fondant to make the flowers.

• still use fresh flowers but have them sugared. Basically, you just paint the fresh flowers with egg whites and sprinkle with fine sugar.

•  

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.

1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Related articles

• A Couple of Cake Decorating Ideas (notecook.com)
• How to Apply Edible Cake Art (plentyonyourplate.com)
• Every inside joke should be wrapped in fondant for your birthday. (ask.metafilter.com)
• 
  There are a lot of ways to decorating wedding cakes. What this page is about is decorating your wedding cake with fresh flowers.
  The type of fresh flowers that can be used to decorate your wedding cake are :
• roses
• pansies
• petunias
• easter lilies
• tiger lilies
• daisies
• orchids, etc.

But make sure that these flowers are not sprayed with pesticides. Or else you can't eat them. People have the tendency to believe that whatever is served on plates, they are eatable.
That's why it is also a good idea to use edible flowers. Edible flowers are like carnations, chrysanthemums, dandelions, fuchsias, gardenias, gladiolus, hibiscus, jasmine, lavender, pansies, marigold, lilac, primrose, violet, etc.




It is also a good idea to match the flowers of your bouquet to the flowers for your wedding cake decoration. That way, everything seems to be in-theme.
But, how do you decorate the cake using fresh flowers?
Good question.
There are several ways to decorate the cake.

• the easiest way is to sprinkle flower petals all over the cake.

• have the cake tier made of flowers.

• place a bouquet of flowers on top of each tier.

• place a cascade of flowers on the top tier and have the flowers flowing down to the bottom tiers.

• place flowers on the side of each tier, surrounding the cake.

Depending on your preference, you can choose how you want to decorate your wedding cake.
If you do not prefer fresh flowers, here are other alternatives to decorating wedding cakes with flowers:

• use gumpaste to make the flowers. Gumpaste is like candy clay, can be shaped into flowers. When it dries up, it is strong and holds into place.

• use marzipan to make the flowers.

• use fondant to make the flowers.

• still use fresh flowers but have them sugared. Basically, you just paint the fresh flowers with egg whites and sprinkle with fine sugar.

•  

Where to get your Herbs?

Image via Wikipedia

Just a few days ago I was asked where can to find all the products I post about here , Well the best I can say is your local Health Food Store, if you are lucky enough to have one near you if not , there are many good suppliers on the internet.You can also find what you are looking for in the shopping tab above, either with Ritchers or Mountain Rose Herbs.

But you know many of the posts I add here are also made with herbs you can find at your grocers .

 This is not meant to be complicated , in fact it's all about living simply.

As Christmas is almost here I know we are all very busy I know I am , So I would like to Wish everyone a

Great Great Holiday Season.

I may not be posting as much as I usually do for the next few weeks .

 But I will be back full time in January

 Again Happy Holidays

Debbie

Where to get your Herbs?

Image via Wikipedia

Just a few days ago I was asked where can to find all the products I post about here , Well the best I can say is your local Health Food Store, if you are lucky enough to have one near you if not , there are many good suppliers on the internet.You can also find what you are looking for in the shopping tab above, either with Ritchers or Mountain Rose Herbs.

But you know many of the posts I add here are also made with herbs you can find at your grocers .

 This is not meant to be complicated , in fact it's all about living simply.

As Christmas is almost here I know we are all very busy I know I am , So I would like to Wish everyone a

Great Great Holiday Season.

I may not be posting as much as I usually do for the next few weeks .

 But I will be back full time in January

 Again Happy Holidays

Debbie

Natural Diet Aids

Chickweed

By an eHow Contributor
One of the fastest-growing areas of the health and fitness industry involves the use of herbs. Herbs from around the world can be used to ease cravings, provide vital minerals to aid digestion and support dozens of other actions to help you with overeating. You need to use herbs responsibly with a sound diet plan to decrease food cravings.

Add Herbs to Your New Diet

Consult with an acupuncturist to determine potential Chinese herbs that can help you deal with overeating. You can use a light amount of acupuncture and prescribed herbs authorized by the practitioner to suppress your appetite.



Purchase some chickweed from an organic food store to help you with overeating. Chickweed helps burn fat and increase the efficiency of your endocrine system when used in small doses



Apply lemon balm to foods and drinks allowed in your dietary plan to help you stop overeating. Lemon balm is a plant that is a natural anti-bacterial agent as well as an aid for glandular functions. You can also use lemon balm brewed as a tea to calm yourself, which can help you prevent comfort eating.



Sprinkle in bits of stevia when making tea or other healthy drinks to help you deal with overeating. Stevia is an herb that acts as a natural sweetener without the chemical basis of artificial sweeteners.

Related articles

• Homemade Food Gifts: Dried Herbs (frugalrecipes.wordpress.com)
• The Many Uses of Lemon Balm (brighthub.com)
• Herbal and Homeopathic Remedies for Treating Viruses (brighthub.com)
• Make Money Growing Herbs (glenns-garden.com)
• Healthy and Safe Herbs for Birds: (brighthub.com)

Natural Diet Aids

Chickweed

By an eHow Contributor
One of the fastest-growing areas of the health and fitness industry involves the use of herbs. Herbs from around the world can be used to ease cravings, provide vital minerals to aid digestion and support dozens of other actions to help you with overeating. You need to use herbs responsibly with a sound diet plan to decrease food cravings.

Add Herbs to Your New Diet

Consult with an acupuncturist to determine potential Chinese herbs that can help you deal with overeating. You can use a light amount of acupuncture and prescribed herbs authorized by the practitioner to suppress your appetite.



Purchase some chickweed from an organic food store to help you with overeating. Chickweed helps burn fat and increase the efficiency of your endocrine system when used in small doses



Apply lemon balm to foods and drinks allowed in your dietary plan to help you stop overeating. Lemon balm is a plant that is a natural anti-bacterial agent as well as an aid for glandular functions. You can also use lemon balm brewed as a tea to calm yourself, which can help you prevent comfort eating.



Sprinkle in bits of stevia when making tea or other healthy drinks to help you deal with overeating. Stevia is an herb that acts as a natural sweetener without the chemical basis of artificial sweeteners.

Related articles

• Homemade Food Gifts: Dried Herbs (frugalrecipes.wordpress.com)
• The Many Uses of Lemon Balm (brighthub.com)
• Herbal and Homeopathic Remedies for Treating Viruses (brighthub.com)
• Make Money Growing Herbs (glenns-garden.com)
• Healthy and Safe Herbs for Birds: (brighthub.com)

Body & Soul: Chocolate Spa Treatments

 This recipe was found in The Herb Companion Newsletter

Makes 6 ounces
Invigorate your feet at the end of a tough day with this rich and minty scrub.  The raw sugar scrub will smooth and cleanse, while the cocoa butter makes your feet super soft. Peppermint oil is a well-known energizer. Use this scrub anytime your feet—and spirits—need a lift.

• 2 tablespoons cocoa butter, grated
• 2 tablespoons almond oil
• ½ cup raw sugar
• 4-5 drops peppermint essential oil
1. Gently heat cocoa butter and almond oil until cocoa butter melts; stir well.

2. Add sugar and peppermint oil and mix.

3. Massage into clean feet and rinse with warm water. If your feet are extremely dry, massage in a bit more cocoa butter and cover your feet with clean cotton socks for 15 to 20 minutes.


Read more: http://www.herbcompanion.com/body-care/body-soul-cocoa-mint-foot-scrub.aspx#ixzz1761tiFvK

Related articles

• Create Your Own Spa at Home (beauty-treatments.suite101.com)

Body & Soul: Chocolate Spa Treatments

 This recipe was found in The Herb Companion Newsletter

Makes 6 ounces
Invigorate your feet at the end of a tough day with this rich and minty scrub.  The raw sugar scrub will smooth and cleanse, while the cocoa butter makes your feet super soft. Peppermint oil is a well-known energizer. Use this scrub anytime your feet—and spirits—need a lift.

• 2 tablespoons cocoa butter, grated
• 2 tablespoons almond oil
• ½ cup raw sugar
• 4-5 drops peppermint essential oil
1. Gently heat cocoa butter and almond oil until cocoa butter melts; stir well.

2. Add sugar and peppermint oil and mix.

3. Massage into clean feet and rinse with warm water. If your feet are extremely dry, massage in a bit more cocoa butter and cover your feet with clean cotton socks for 15 to 20 minutes.


Read more: http://www.herbcompanion.com/body-care/body-soul-cocoa-mint-foot-scrub.aspx#ixzz1761tiFvK

Related articles

• Create Your Own Spa at Home (beauty-treatments.suite101.com)

Slow Cooker BAKED APPLES

BAKED APPLES (CROCKPOT)
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other
ingredients except whipped cream. Pour over apples. Cover pot and cook on low for
about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.

Slow Cooker BAKED APPLES

BAKED APPLES (CROCKPOT)
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other
ingredients except whipped cream. Pour over apples. Cover pot and cook on low for
about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.

Warm Up With Herbal Soups

Image via Wikipedia

These Recipes came from the Herb Companion Newsletter
Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread. 
• Chicken and Parsley Noodle Soup
• Arugula, Potato, Chive and Leek Soup
• Herbal Cabbage Soup with Turkey Sausage
• Beef and Root Vegetable Stew with Rosemary Dumplings
• Seafood Cioppino
Online Exclusive Recipe:
• Split Pea and Winter Squash Soup
The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.
A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.
What’s more, homemade soups and stews provide the whole- food essentials needed to energize and replenish your body during winter, especially with ingredients such as complex carbohydrates and complete proteins in the form of legumes, whole grains, lean meats, roots and other fresh winter vegetables. So go ahead and simmer up a delicious dimension of herbal-infused soups and stews. The aroma alone is guaranteed to arouse anyone’s appetite.
Page: 1 | 2 | Next >

Related articles

• What Ingredients Should You Always Have at Home to Make a Simple Soup? (blogcritics.org)
• Recipe Linky: Delicious Fall Soup Ideas (momblognetwork.com)

Warm Up With Herbal Soups

Image via Wikipedia

These Recipes came from the Herb Companion Newsletter
Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread. 
• Chicken and Parsley Noodle Soup
• Arugula, Potato, Chive and Leek Soup
• Herbal Cabbage Soup with Turkey Sausage
• Beef and Root Vegetable Stew with Rosemary Dumplings
• Seafood Cioppino
Online Exclusive Recipe:
• Split Pea and Winter Squash Soup
The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.
A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.
What’s more, homemade soups and stews provide the whole- food essentials needed to energize and replenish your body during winter, especially with ingredients such as complex carbohydrates and complete proteins in the form of legumes, whole grains, lean meats, roots and other fresh winter vegetables. So go ahead and simmer up a delicious dimension of herbal-infused soups and stews. The aroma alone is guaranteed to arouse anyone’s appetite.
Page: 1 | 2 | Next >

Related articles

• What Ingredients Should You Always Have at Home to Make a Simple Soup? (blogcritics.org)
• Recipe Linky: Delicious Fall Soup Ideas (momblognetwork.com)

Slow cooker Mac- n- cheese

ALL DAY MACARONI AND CHEESE 8 ounces elbow macaroni, cooked and drained 4 cups(16 ounces) shredded sharp Cheddar Cheese 1 can (12 ounces) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Slow cooker Mac- n- cheese

ALL DAY MACARONI AND CHEESE 8 ounces elbow macaroni, cooked and drained 4 cups(16 ounces) shredded sharp Cheddar Cheese 1 can (12 ounces) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.

1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Related articles

• A Couple of Cake Decorating Ideas (notecook.com)
• How to Apply Edible Cake Art (plentyonyourplate.com)
• Every inside joke should be wrapped in fondant for your birthday. (ask.metafilter.com)
• 
  There are a lot of ways to decorating wedding cakes. What this page is about is decorating your wedding cake with fresh flowers.
  The type of fresh flowers that can be used to decorate your wedding cake are :
• roses
• pansies
• petunias
• easter lilies
• tiger lilies
• daisies
• orchids, etc.

But make sure that these flowers are not sprayed with pesticides. Or else you can't eat them. People have the tendency to believe that whatever is served on plates, they are eatable.
That's why it is also a good idea to use edible flowers. Edible flowers are like carnations, chrysanthemums, dandelions, fuchsias, gardenias, gladiolus, hibiscus, jasmine, lavender, pansies, marigold, lilac, primrose, violet, etc.


It is also a good idea to match the flowers of your bouquet to the flowers for your wedding cake decoration. That way, everything seems to be in-theme.
But, how do you decorate the cake using fresh flowers?
Good question.
There are several ways to decorate the cake.

• the easiest way is to sprinkle flower petals all over the cake.

• have the cake tier made of flowers.

• place a bouquet of flowers on top of each tier.

• place a cascade of flowers on the top tier and have the flowers flowing down to the bottom tiers.

• place flowers on the side of each tier, surrounding the cake.

Depending on your preference, you can choose how you want to decorate your wedding cake.
If you do not prefer fresh flowers, here are other alternatives to decorating wedding cakes with flowers:

• use gumpaste to make the flowers. Gumpaste is like candy clay, can be shaped into flowers. When it dries up, it is strong and holds into place.

• use marzipan to make the flowers.

• use fondant to make the flowers.

• still use fresh flowers but have them sugared. Basically, you just paint the fresh flowers with egg whites and sprinkle with fine sugar.

•  

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures

How To Make A Bird Seed Wreath

This was taken from a wonderful 
Bird Website
A wreath on your front gate says welcome to family and friends and if you make a bird seed wreath, wild birds will also stop by to get a taste of your crafting skills.

I make two types of bird seed wreaths. In late summer and fall I make a "nature's harvest" bird seed wreath.


When nature is brimming with ripening fruits and berries and seed heads are forming on grasses, I collect everything that I would eat if I were a wild bird. In nature, I look for vines of wild grapes and bittersweet, for privet berries on the hedge and seed heads forming on weeds. In my garden I look for sunflowers, zinnias and ornamental grasses going to seed. To learn how to make a bird seed wreath like this one, click here.

When I run out of materials for making my "nature's harvest" bird seed wreaths, I make a bird seed wreath that is perfect for winter. Since this project requires the use of gelatin, temperatures should be close to or below freezing. If you live in an area where winter temperatures stay near 50, you can substitute peanut butter or rendered suet for the gelatin.

Making a bird seed wreath is a messy project that can be a lot of fun for kids.

How To Make A Bird Seed Wreath

This was taken from a wonderful 
Bird Website
A wreath on your front gate says welcome to family and friends and if you make a bird seed wreath, wild birds will also stop by to get a taste of your crafting skills.

I make two types of bird seed wreaths. In late summer and fall I make a "nature's harvest" bird seed wreath.

Decorating with Herbs

Dried Herbs

Bunches of dried herbs suspended from a pot rack call to mind old-fashioned country cottages. Trim the bunches with ribbon in colors that match your kitchen for a romantic look. Cut long stems of herbs such as oregano, dill, lavender and rosemary. Gather into bunches and wrap the stems with rubber bands. The rubber bands will tighten as the stems shrink as they dry, keeping the bunches together. Cover the rubber band with a ribbon bow and hang the bunches upside down from the pot rack. As the herbs dry, they'll scent the air. Snip off what you need as you cook.

Bottled Herbs

Collect various shapes and sizes of glass bottles and fill them with olive oil or vinegar, to which you add dried herbs. Use old condiment bottles or decorative glass bottles from craft stores. Tie ribbon or raffia bows around the bottles. A row of these bottles on a windowsill, shelf or counter top is both colorful and practical. Use the flavored oils and vinegars in salad dressings and sauces.

Wreaths or Swags

Make a wreath or a swag to go over a window or door from herbs. Attach bunches of different kinds of herbs to a straw wreath form with florist's wire. Layer the herbs all the way around the wreath and finish with a raffia or ribbon bow. For a swag, attach bunches of herbs to a grapevine arch. Mix and match different colors and textures of herbs.

Dried Arrangements

Arrange dried herbs in bouquets in stoneware jugs or old canning jars. Mix different colors and textures of herbs, such as lavender, oregano and yarrow. You can also pin springs of dried herbs to the ribbon around the crown of a straw hat for a casual wall decoration.

Read more: Craft Ideas for Decorating Kitchen With Herbs | eHow.com http://www.ehow.com/list_5783771_craft-ideas-decorating-kitchen-herbs.html#ixzz16OfzWcAg

Related articles

• Outdoor Wreath Decorating Ideas (brighthub.com)

Decorating with Herbs

Dried Herbs

Bunches of dried herbs suspended from a pot rack call to mind old-fashioned country cottages. Trim the bunches with ribbon in colors that match your kitchen for a romantic look. Cut long stems of herbs such as oregano, dill, lavender and rosemary. Gather into bunches and wrap the stems with rubber bands. The rubber bands will tighten as the stems shrink as they dry, keeping the bunches together. Cover the rubber band with a ribbon bow and hang the bunches upside down from the pot rack. As the herbs dry, they'll scent the air. Snip off what you need as you cook.

Bottled Herbs

Uses for Turmeric other then Cooking

Image via Wikipedia

Turmeric is an important ingredient in home remedies and herbal treatment. In ayurveda (the traditional form of medicine in India), turmeric combined with salt is used as a nasal wash to cure sinusitis. Turmeric powder or even the ashes of the burnt root are used locally to treat boils.
In India, turmeric has special significance in religious and social ceremonies. Letters such as wedding invitations are marked with a daub of turmeric. Moreover, turmeric is applied on the forehead of a new born baby to bring good luck.
Thai monks dye their robes with turmeric color, derived from drops of the juice which comes from the rhizome. Apart from being a fabric dye, turmeric is also used as a natural hair colorant.
Turmeric can be used to repel insects and termites. The oil can be used as bio-pesticide.
Though turmeric is commonly known as a culinary ingredient, it has other important functions too. It is used for skin and hair problems, coloring and home remedies. Moreover, it has social and religious significance in some countries.


Read more at Suite101: Culinary, Cosmetic and Other Uses of Turmeric http://www.suite101.com/content/culinary-cosmetic-and-other-uses-of-turmeric-a235443#ixzz16JgdJ1gx